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Ribeye Roast Recipe

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This recipe for Ribeye Roast is from The Sauter/Lofstad/Wise Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
-1 ribeye roast, about 5 pounds
-4 tablespoon melted butter (for brushing)
-2 tablespoons fresh minced garlic
-2 tablespoons kosher salt (I use half)

Italian seasoning:
-1-1/2 teaspoons dried oregano
-1 teaspoon dried marjoram
-1 teaspoon dried thyme
-1/2 teaspoon dried basal
-1/2 teaspoon dried rosemary
-1/2 teaspoon dried sage
Directions:
Directions:
1. Preheat oven to 450 degrees
2. Place roast in shallow roasting pan with the fatty side up
3. Cover ribeye roast with melted butter
4. Combine garlic, herbs and seasonings
5. Take your hands and press garlic/herbs/seasonings all over the roast
6. Place roast in roasting pan in over for 15 minutes at 450 degrees (do not cover with foil)
7. After 15 minutes, reduce heat to 325 degrees and continue roasting for approximately 1-1/2 hours (until thermometer registers 110 degrees) or adjust for desired doneness, checking temperature with a thermometer.
8. For rare ribeye roast, the in-oven temperature should be 105 - 110 degrees. For medium rare to medium, the in-oven temp should be 120 - 125. Well done 130 - 135 degrees.
9. Transfer roast to cutting board or cooling rack and tent with foil and let rest for 15 - 30 minutes.
10. Slice across the grain to serve.

 

 

 

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